Lemon Chicken Soup with Rice (Printer-Friendly)
Light and satisfying soup combining chicken, rice, and lemon for wholesome comfort in every spoonful.
# What You'll Need:
→ Main Ingredients
01 -
2 boneless, skinless chicken breasts (approximately 400 g)
02 -
3 cloves garlic, minced
03 -
1 medium yellow onion, finely diced
04 -
2 stalks celery, diced
05 -
2 medium carrots, diced
06 -
2 bay leaves
07 -
1.5 litres water or chicken stock
08 -
1 teaspoon salt, or to taste
09 -
0.5 teaspoon ground black pepper, or to taste
→ For Finishing
10 -
2 tablespoons salted butter
11 -
120 g arborio rice (approximately 2/3 cup)
12 -
Juice of 2 medium lemons (about 60 ml)
13 -
2 tablespoons fresh parsley, chopped
14 -
1 tablespoon fresh dill, chopped
15 -
Lemon slices, for garnish (optional)
# Steps to Follow:
01 -
Place chicken breasts, garlic, onion, celery, carrots, bay leaves, salt, pepper, and water or chicken stock in a large pot. Stir to combine and bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 30 minutes or until chicken is fully cooked (internal temperature reaches 74°C).
02 -
Remove the chicken from the pot and shred or finely dice using two forks. Set aside.
03 -
Add butter and arborio rice to the pot. Stir well, cover, and simmer over medium-low heat for 10 minutes.
04 -
Return the shredded chicken to the pot. Add lemon juice, parsley, and dill. Stir and continue cooking, covered, for another 10-15 minutes, until rice is tender.
05 -
Taste and adjust salt and pepper as desired. Remove bay leaves before serving. Garnish with fresh lemon slices if preferred.
# Extra Suggestions:
01 -
Brightening the soup with lemon juice intensifies overall flavor without making it taste overtly lemony.
02 -
For a dairy-free version, omit butter or use a plant-based alternative.
03 -
Long grain white rice can substitute arborio; adjust liquid volume if using brown rice.